Chicken Tortilla Cake

Tuesday, January 24, 2012

Chicken Tortilla Cake adapted from Mr. Food
1/2 cup vegetable oil
6 (8-inch) flour tortillas
1 cup sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon dry fajita seasoning
2 1/2 cups shredded cooked chicken
4 cups (16 ounces) shredded Colby-Jack cheese blend
6 scallions (green onions), chopped
1 1/2 tablespoons butter, melted

Directions:  Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.  In a large skillet, heat oil over medium-high heat (or to 375 degrees F. in an electric skillet). Fry tortillas one at a time for 10 to 15 seconds, or until golden. Drain well on paper towels.
In a medium bowl, combine sour cream, hot sauce, and fajita seasoning; mix well.
Place 1 tortilla on prepared baking sheet then spread 1 tablespoon sour cream mixture over the top. Sprinkle with 1/2 cup shredded chicken, 3/4 cup cheese, and 1 chopped scallion. Place a tortilla on top and repeat layers 4 more times, ending with a plain tortilla on top. Reserve remaining sour cream mixture.

Brush tops and sides of tortillas with melted butter then cover tightly with aluminum foil and bake 25 minutes. Remove foil and place on a serving plate. Spread top tortilla with remaining sour cream mixture and top with remaining chopped scallion.
Cut into wedges and serve immediately.

-I did not use melted butter.

Here's what you'll need:

Preheat the oven to 400 degrees.

Cook the chicken.  I boiled it for about 20 minutes.

Mix the fajita seasoning, hot sauce, and sour cream.

Fry the tortillas in vegetable oil for about 15 seconds.  Turning once.

Drain on a paper towel and then lay on a greased baking sheet.

Spread sour cream mixture.

Sprinkle the cheese.

Sprinkle scallions or green onions.

Shred the cheese.

Spread over the tortillas.

Add another layer of tortillas and the extra cheese, chicken and sour cream.

Bake for 20-25 minutes.

Cut in to pieces.

Here's what you'll end up with:
Our Thoughts:
We all loved this dish, even the kids!  This entire pan was eaten right up.

I used whole wheat tortillas and I admit that they probably didn't "fry" or crisp up as much as white flour tortillas.  I was actually a little afraid that they would be soggy but they tasted great!  They were crunchy but weren't soft and soggy, either, as a lot of these tortillas/baking dishes can be.

The sour cream/fajita/hot sauce mixed with the cheese was perfect.  They melted and melded together when put in the oven.

I would describe these as more of a quesadillas.  The chicken had good flavor.  We dipped it in sour cream and salsa.

I served this with Southwest Wild Rice.

Hope you enjoy!


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